Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Baked & Roasted Chicken Recipes Garlic-Thyme Roasted Chickens 5.0 (1) 1 Review Roast two chickens, not one. It takes about the same amount of time and you can pop the second chicken in the fridge to use over the next few days. Your future self will thank you for skipping a trip to the store to grab a rotisserie bird—saving you not only time but at least 50 mg of sodium per serving, depending on where you get yours from. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Published on February 4, 2021 Print Share Share Tweet Pin Email Photo: Eva Kolenko Active Time: 30 mins Total Time: 1 hrs 30 mins Servings: 12 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 tablespoons chopped fresh thyme 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil 1 ½ teaspoons kosher salt 1 teaspoon ground pepper 2 4- to 5-pound whole chickens, giblets removed 1 lemon, halved Directions Preheat oven to 450°F. Line a baking sheet with foil. Place a wire rack on top and coat it with cooking spray. Mix thyme, garlic, oil, salt and pepper in a small bowl. Rub the mixture all over the chickens, under the skin and over the breast and thigh meat. Place 1 lemon half in the cavity of each chicken. Place the chickens, breast-side up, on the prepared rack, preferably not touching each other. Roast the chickens for 45 minutes. Reduce oven temperature to 425°. Rotate the pan from back to front and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 10 to 15 minutes more. (Be sure to check the temperature of each chicken. One might be done before the other.) Transfer to a clean cutting board; let rest for 10 minutes before carving. To make ahead Refrigerate for up to 4 days. Print Nutrition Facts (per serving) 209 Calories 10g Fat 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 209 % Daily Value * Protein 28g 56% Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 87mg 29% Vitamin A 72IU 1% Sodium 324mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved